Sushi Kimura Omakase

Post by Chiefeater Luke Soon

Sushi Kimura is helmed by Tomoo Kimura with more than 15 years of experience at top sushi restaurants in Tokyo and Singapore, including the one-Michelin-starred Ginza Sushi Ichi and Sushi Hashida. He serves Edo-mae styled sushi, priced at $120, $180, and $250 for lunch, and $280, $330, and $390 for dinner.

Here are some of the features used in ingredients:
– organic Fujisu vinegar from Miyazu city, Kyoto. To make it, they use five times more rice than other vinegars from a method called lio Jouzou.
– organic soya sauce from Aritaya, Gunma prefecture.
– Tsuya-hime organic rice from a family farm in Yamagata prefecture.
– Shin nori cultivated in Ariake sea
– Hokkaido spring water to cook rice and other dishes.

Beancurd with jelly and ikura

Chawan moshi with (Yamagata) snow crab water from Hokkaido; Yamagano

Tender cooked Hokkaido abalone – simmered in sake

Spotted garoupa (45kg) big fish.. rare. Bonito with mustard miso. Snow vegetables ; ice plant ^ from saga prefecture

Bonito

Seared tuna

Sea bream with crunchy salt

Kama, small yellowtail below 10kg

Bluefin Tuna

Otoro – pretty amazing

Aji- horse mackerel

King Squid (Aori Ika), with rainbow sesame

Sujiko (ikura sushi)

Hotate wrap

Rice bowl with unni, ikura

I have heard many good things about Sushi Kimura, and it doesn’t disappoint. I still prefer Oshino and Sato better, but Kimura is one of the better high-end sushi restaurants in Singapore, and, I think, better than the two sushi restaurants that receive Michelin stars.

Sushi Kimura is 7.5/10 overall and gives the one starred sushi joints in Singapore a very real
run for their monies. Damage was SGD743 for two of us and a bottle of sake.

Business Hours
Tuesday to Sunday
12:30 pm to 03:00 pm
07:00 pm to 10:00 pm

Closed om Mondays